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  • Sasha Marie Speer

BLACKBERRY PEACH PIE with ROSEMARY and WHITE CHEDDAR

This was inspired by my Blackberry Apple Pie with White Cheddar Crust. However, due to an unforeseen bird rescue while on a beach walk with Jason, I did not have the time to make the crust from scratch as I prefer, but found a tasty one from Bristol Farms that worked very well, and just added cheese.


I also learned how to NOT sauté rosemary... You can catch the oopsie in the video at about 26:40.

In this pie the cloves really stood out. I was worried there was too much, but it played nicely with the other flavors.

I thought I would go without the egg wash on this one and regretted it. I have added that here as it will add to flavor and presentation.


Enjoy!


xx


Sasha





Ingredients:


Crust :

1 package (2 disks) premade pie crust

(I used the organic one from Bristol Farms and it had great flavor)

6 tbsp shredded white cheddar cheese (or similar – in this latest pie I found a specialty cheese that was AMAZING – Tillamook Makers Reserve 2012) – will be sprinkled between bottom crust, top the fruit and top crust.


Egg wash: 1 lg egg yolk 1 tbsp whipping cream


Filling: 1/3 c granulated sugar 1/3 c brown sugar 3 tbsp all-purpose flour 1 tsp cloves 1 tsp nutmeg 1 tsp cinnamon 1 package (12 oz) frozen peaches

1 ½ springs fresh rosemary

2 tbsp coconut oil

1 package (12 oz) frozen blackberries 1 1/2 tsp White Wine 1 tsp vanilla extract


The Pie:

Crust - Prep: Thaw before using. Shred your cheese J


Filling: Stir together sugar, flour, spices, vanilla and white wine. Place blackberries and peaches in a bowl and cover with mixture, stirring so all pieces are covered evenly – I prefer to use my hands here to evenly coat all of the fruit. Set aside.


Place fruit on cookie sheet or similar and bake at 375 deg for 14 min, top broil for 3 min. Remove and set aside.


Preheat oven to 400 degrees.


Gently sauté rosemary in coconut oil until slightly brown. Remove from heat and set aside.


Place one disk of crust dough firmly into pie plate. Sprinkle with 2 tbsp shredded cheese.


Add roasted fruit filling. Top with rosemary and remaining oil – be sure to evenly spread out. Sprinkle with 2 tbsp shredded cheese.


Place other disk over top, pinching edges together around pie with fingers, fork or spoon. Trim any excess. Poke holes around top with a knife. Pour egg and whipped cream mixture over top. Sprinkle with remaining 2 tbsp cheese.

Bake at 400 degrees for 45 minutes. Cool on wire rack 2 hours.

Serves 8.

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